Slow Cooker Chicken Posole
Chicken and hominy are slow cooked in a seasoned, tomato based broth, then topped with fresh herbs and vegetables in this classic Mexican soup recipe.
Servings: 8 servings
Ingredients
- 4 cups chicken broth
- 1 25 oz. can hominy, drained
- 1 10 oz. cans diced tomatoes and green chilies
- 1 10 oz. can green enchilada sauce
- 1 medium onion chopped
- 3-4 cloves garlic minced
- 1/2 teaspoon paprika
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/4 teaspoon red pepper flakes optional
- 4 boneless skinless chicken breast halves
- 1/4 cup cilantro chopped
- Salt and pepper to taste
- Lime wedges
- Sliced radishes
- Diced avocado
- Chopped onion or green onion
- Diced tomato
- Chopped cilantro
- Cotija cheese
- Hot sauce
Instructions
- In the bowl of a slow cooker, combine the broth, hominy, diced tomatoes, enchilada sauce, onion, garlic and seasonings.
- Add the uncooked chicken breasts. Cover and cook on low for 6-8 hours. Remove the chicken from the slow cooker and shred. Return the chicken to the slow cooker, along with the 1/4 cup chopped cilantro. Season soup with salt and pepper, to taste.
- Serve with desired optional toppings.